Crunchy Celery Salad with Tuna
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 stalks celery
- 1 can tuna, pickled in oil
- 1 apple (Braeburn)
- 2 shallots or spring onions
- 6 tablespoon walnuts, roughly chopped
- 1 clove garlic
- 0.5 ½ bunch dill
- 0.5 ½ lemon (n)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the celery, apples and shallots.
- Processed ingredients are then simply gradually added to a large enough bowl:
- Cut the celery and the leaves into pieces approx. 1-2 cm wide. Cut the whole shallots, from white to dark green, into 0.5 cm wide rings. Cut the apple with the skin into small pieces. Peel and squeeze the garlic (little trick: cut off the roots of the garlic clove. Then press the clove together with your hands until it cracks. Now the shell can be easily removed). Squeeze half a lemon. Chop walnuts. Cut the dill into small pieces with scissors. Add the tuna with oil (if you have tuna without oil, drain it and add 4-6 tablespoons of cooking oil to the salad).
- Now mix all ingredients and season with salt and pepper as desired.
- Tip: If you want to afford it, you can also replace the walnuts with pine nuts.
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